Recipes - Chicken Liver Pâté

Some time back, I promised my brother that I'd give him a recipe. Being the lazy person I am, I still haven't been able to type it out into a mail. So, finally I decided, why not share it with the whole world instead? The recipe is courtesy the 'Cook's kitchen handbook & 500 basic recipes".

Chicken Liver Pâté

Serves 6 or more
55 g butter
1 onion, finely chopped
340 g chicken livers, trimmed of all dark / greenish parts
4 tablespoon medium sherry
30 g full-fat soft cheese
1-2 tablespoons lemon juice
2 hard-boiled eggs, chopped
salt and pepper
55-85 g clarified butter

1) Melt butter in a frying pan. Add the onion and livers and cook until the onion is soft and the livers are lightly brown and no longer pink in the centre.

2) Add the sherry and boil untill reduced by half. Cool slightly.

3) Turn the mixture into a food processor or blender and add the soft cheese and 1 tablespoon lemon juice. Blend until smooth.

4) Add the hard-boiled eggs and blend briefly. Season with salt and pepper. Taste and add more lemon juice if liked.

5) Pack the liver pâté into a mould or container and smooth the surface.

6) Spoon a layer of clarified butter over the surface of the pâté. Refrigerate until firm.